Salted Chocolate Caramels Food

HOMEMADE CARAMELS WITH DARK CHOCOLATE AND SEA SALT

Steps:

• Butter an 8-inch square baking pan.
• Combine white sugar, 1/2 cup cream, light corn syrup, and butter in a saucepan. Bring to a boil over medium heat, stirring often. Stir in remaining 1/2 cup cream. Cook, without stirring, until mixture reaches 242 degrees (117 degrees C), or until a small amount of the caramel mixture forms a firm yet pliable ball when dropped in cold water. Remove from heat; stir in vanilla extract.
• Pour caramel mixture into baking pan. Allow to cool slightly. Cover with plastic wrap and refrigerate, 8 hours to overnight.
• Remove baking pan from the fridge and allow caramel mixture to warm up slightly, about 30 minutes. Line a baking sheet with waxed paper.
• Combine dark and semisweet chocolate chips with shortening in a microwave-safe glass or ceramic bowl. Microwave in 30-second intervals, stirring after each melting, about 1 1/2 minutes.
• Cut caramel into 1-inch squares. Dip caramel squares in melted chocolate, shaking off excess. Place on lined baking sheet; sprinkle with sea salt. Chill until hardened, about 1 hour.

CHOCOLATE COVERED CARAMELS

Steps:

• Grease an 8 x 8 inch square pan.
• In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk. Stirring constantly, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in vanilla extract. Pour into prepared pan.
• When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm.
• Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth.
• Dip caramel squares in chocolate and place on wax paper to cool.

HOW TO MAKE SALTED CARAMELS

Steps:

• Use softened unsalted butter to grease an 8x8 pan. Cut two strips of parchment paper to fit the pan, leaving an overhang on each side and buttering each piece. Set aside. Combine sugar, heavy cream, corn syrup, salted butter, and fine sea salt in a 3-quart saucepan. Stirring frequently, cook on medium heat until the butter melts and the mixture starts to boil. Clip on a candy thermometer. Continue cooking and stirring until the temperature reaches 245ºF. (This will take about 30 minutes.) Lower the heat as needed to prevent bubbling over. As soon as the mixture reaches 245ºF, remove from heat and stir in the vanilla bean paste (see note). Immediately pour into the prepared pan. Sprinkle the fleur de sel over the top. Let the caramels set for at least two hours and up to overnight. Lift the caramel out of the pan using the parchment paper. Cut into pieces using kitchen shears. Wrap individual caramels in pieces of waxed paper. Store at room temperature. Note: To make chocolate caramels, omit the vanilla bean paste. Stir together 1/2 teaspoon vanilla extract with 1/4 teaspoon espresso powder. Add this mixture plus 3 ounces melted unsweetened chocolate in place of the vanilla bean paste.

SALTED CARAMEL MILK CHOCOLATE CAKE

Steps:

• Put your chocolates in a big bowl. Put the sugar and 1/2 cup water in a saucepan and place over medium heat. Stir until the sugar dissolves and bring up to a boil. As soon that happens, stop stirring and let it boil until it turns an amber color, 8 to 10 minutes or so. (If you think that it needs another stir, brush down the sides of the pan with a wet pastry brush, and stir the entire mixture, picking up the pot itself by the handle, being careful not to touch the caramel or else it could crystallize.) Once the mixture reaches that dark amber color, turn the heat down. Stand back from the pot and add the cream very slowly, stirring with a heatproof spatula. (If you are nervous about the steam, wear a kitchen glove to protect your hand.) Continue to stir until all is incorporated. Once the mixture is smooth, stir in the fine salt. Take off the heat and pour the caramel over the bowl of chocolate. Whisk to combine, making sure all the chocolate melts. Pop in the fridge for about 1 hour until completely chilled.
• Take the frosting out of the fridge and beat it with a hand mixer just until it becomes spreadable. Add the butter in pieces and mix until it's all combined. Pop back into the refrigerator for another hour.
• Place 1 cake layer on a cake platter, flat-side up. (You want the cake flat-side up so when you get into it you'll have nice and even layers.) Evenly spread 2 cups of the frosting over the top. Sprinkle with sea salt flakes, then put the other cake layer on top, flat-side up. Spread the rest of the frosting over the top and on the sides of the cake. Sprinkle the top with more salt flakes.
• Put a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter 2 (9 by 2-inch) nonstick round cake pans. Line the bottom of each with a round of parchment paper, and then butter the paper.
• Sift the flour, cocoa, baking soda and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly.
• Pour half the batter in each pan and spread it evenly with a spatula or butter knife. Bake until a toothpick comes out clean, 25 minutes. Remove the pans to racks and allow the cakes to cool for 10 minutes or so. Loosen the edges of the cake from the pan with a knife, then turn them onto the racks. Remove the paper and let the cakes completely cool.

SALTED CARAMELS

Steps:

• Spread dulce de leche on small butter crackers. Sandwich with vanilla ice cream.

SALTED CHOCOLATE CARAMELS

Steps:

• Line bottom and sides of an 8-inch straight-sided square metal baking pan with 2 long sheets of crisscrossed parchment.
• Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan over moderately high heat, then reduce heat to low and add chocolate. Let stand 1 minute, then stir until chocolate is completely melted. Remove from heat.
• Bring sugar, corn syrup, water, and salt to a boil in a 5- to 6-quart heavy pot over moderate heat, stirring until sugar is dissolved. Boil, uncovered, without stirring but gently swirling pan occasionally, until sugar is deep golden, about 10 minutes. Tilt pan and carefully pour in chocolate mixture (mixture will bubble and steam vigorously). Continue to boil over moderate heat, stirring frequently, until mixture registers 255°F on thermometer, about 15 minutes. Add butter, stirring until completely melted, then immediately pour into lined baking pan (do not scrape any caramel clinging to bottom or side of saucepan). Let caramel stand 10 minutes, then sprinkle evenly with sea salt. Cool completely in pan on a rack, about 2 hours.
• Carefully invert caramel onto a clean, dry cutting board, then peel off parchment. Turn caramel salt side up. Lightly oil blade of a large heavy knife and cut into 1-inch squares.

SALTED CHOCOLATE CARAMELS

Steps:

• 1. Grease the baking sheet with the 1 teaspoon butter, and set it aside on a heatproof surface.
• 2. Combine the sugar, chocolate, evaporated milk, and heavy cream, in a large (6- to 8-quart) saucepan or stockpot. Bring to a boil over medium-high heat, uncovered and without stirring.
• 3. Once the mixture has come to a boil, insert the candy thermometer. Add the corn syrup, and stir gently with the heatproof spatula until everything is mixed well. Reduce the heat to medium-low and cook, stirring often and making sure to scrape the bottom of the pot to keep the mixture from burning, until the mixture reaches 230°F/110°C (thread stage), about 30 minutes.
• 4. Add the 3 1/2 tablespoons butter and, stirring continuously, cook the caramel until it reaches 238°F/115°C (soft ball stage), 15 to 20 minutes. Remove the caramel from the heat.
• 5. Stir in the salt, making sure to mix well so that it's distributed evenly. Wearing oven mitts, carefully pour the caramel onto the prepared baking sheet. Allow it to cool completely until it's firm to the touch, at least 3 hours, preferably overnight. (If it's humid, cover the caramel with plastic wrap until you can cut it and wrap it in wax paper.)
• 6. Lightly coat a sharp chef's knife with cooking spray, and run the tip around the edge of the baking sheet to release the caramel. Gently turn the caramel out onto the lined cutting board, and cut it into 1-inch squares. Wrap the pieces in wax twisting paper (to turn the squares into little logs, fold each piece over on itself, wrap the twisting paper around it and roll the wrapped caramel against the cutting board, then twist the ends of the paper shut).
• Store the caramels in an airtight container at cool room temperature for up to 4 weeks; they'll last for up to 3 months in the refrigerator.

SALTED CHOCOLATE COVERED CARAMELS

Steps:

• Lightly oil a 9 x 5 inch loaf pan then measure and cut a piece of parchment paper that will fit inside the pan and come up the sides by at least 1 inch. Next, lightly oil the parchment paper and place into the pan. Set the pan aside.
• Cut butter into 8 pieces then combine with heavy cream in a small microwave-safe bowl. Heat in the microwave for 1 to 2 minutes until hot and butter has melted. Set aside, we will use this later.
• In a small saucepan combine the water and corn syrup. Then, add the sugar, but try your best not to splatter the sugar up the sides of the pan. Now, use a spoon to gently stir the sugar into the water and corn syrup, just moistening the sugar.
• Heat over medium heat until the sugar has come to a boil. Then, cover with a lid for 1 minute. This adds steam/moisture to the pan, so any sugar that may have stuck to the sides of the pan melts and falls back into the boiling sugar.
• Remove lid then attach a candy thermometer to the side of the saucepan. Then, cook sugar for 5 to 10 minutes, until the sugar reaches a temperature of 320 degrees F. At this temperature, the sugar will take on a light amber color around the edges of the pan.
• The moment the sugar reaches 320 degrees F, carefully pour about a sixth of the butter and cream mixture then stir, using the base of the candy thermometer to incorporate it. Repeat with the remaining cream and butter (adding a sixth of it at a time then stirring). The sugar will bubble violently as you add the butter and cream - so do this carefully and slowly to prevent the mixture from bubbling over the sides of the saucepan.
• By adding the cream and butter, the temperature will drop. Now, continue cooking for another 5 to 10 minutes, until the caramel reaches a temperature of 240 degrees F. This will create a soft caramel, if you want slightly harder caramels, bring the temperature closer to 245 degrees F.
• The moment the caramel reaches your desired temperature, pour into the prepared loaf pan. Cool 20 to 30 minutes then scatter the salt over the caramel. Then, let the caramel cool 3 1/2 hours.
• Unmold the caramel. If the caramel is too soft to work with, place into the refrigerator 30 to 45 minutes to firm up. Then, use a large sharp knife to cut into your desired shape. We like to cut into 1-inch by 1-inch squares.
• Line a baking sheet with parchment paper. Then, use a heavy knife to chop chocolate into small pieces. Separate about 1/3 cup of the chocolate and set aside then add the remaining chocolate to a microwave-safe bowl. Add the butter then microwave for 30 to 45 seconds, stir then repeat until melted (stirring after every 30 to 45-seconds). Once the chocolate has melted, add the 1/3 cup of chocolate and stir until smooth and shiny.
• Use two forks to dip each caramel into the melted chocolate then place onto parchment paper. Sprinkle a little salt on top of each caramel and allow chocolate to set.
• Wrap caramels in plastic wrap or waxed paper and enjoy immediately or refrigerate for enjoying later.

CHOCOLATE-COVERED SALTED CARAMELS

Steps:

• Insert toothpick into 1 caramel; dip in chocolate, turning until completely coated. Shake gently to remove excess chocolate. Place on waxed paper-covered baking sheet. Remove toothpick. Repeat with remaining caramels.
• Sprinkle with salt. Let stand at room temperature 30 min. or until chocolate is firm.

SALTED CARAMEL CHOCOLATE TORTE

Steps:

• Line the base of a deep, round 20 cm loose-bottomed cake tin with a circle of parchment paper. Line the sides with one long strip that comes just above the sides of the tin - staple or paper clip where the strip overlaps to hold it in place.
• Stir the crushed digestive biscuits into the melted butter, then evenly press into the bottom of the tin.
• Chill for 10 minutes.
• Reserve 2 tablespoons of the caramel.
• Stir the sea salt into the remainder and spoon into the centre of the biscuit base.
• Gently spread so the base is evenly covered but a visible 1-2 cm border of biscuit remains around the edge.
• Chill for 20 minutes while you make the chocolate layer.
• Gently melt the chocolate in the top of a double boiler.
• Stir 1 tablespoon of the cream into the reserved caramel, then cover and chill until ready to decorate.
• Once the chocolate has melted, turn off the heat but leave the double boiler where it is, and gradually stir in the remaining cream until you have a smooth, shiny, thick chocolate sauce.
• Sift in the icing sugar and stir in with the vanilla extract.
• Lift off the heat and let the mixture cool for 10 minutes.
• Ladle or pour the chocolate mixture around the edge of the torte first, so it fills the biscuit border, sealing the caramel in the centre.
• Then ladle or pour in the rest and gently shake to smooth the surface.
• Chill for at least 5 hours or up to 24 hours until firm.
• Remove the torte from the tin, then carefully peel off the strip of paper and transfer to a serving plate.
• Dot the chocolates on top.
• Spoon the reserved caramel-cream mixture into a small food or freezer bag.
• Snip off the tiniest tip of the corner to make a very small opening, then squiggle lines of caramel over the top.
• Chill until ready to serve.
• Scatter with a pinch or two of sea salt before serving, then thinly slice.

SALTED CARAMEL BROWNIE COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl, mix together the cocoa powder, white sugar, butter and vegetable oil. Whisk in the egg and vanilla until everything is combined.
• Using a wooden spoon stir in the flour, baking powder, and salt until just combined.
• Stir in 1/4 cup of chocolate chips and ¼ of the caramel baking bits to the dough.
• Use a cookie scoop that is about 2 tablespoons to scoop the cookies. Roll the cookies into a ball and place on the baking sheet. Press the cookies down slightly.
• Add caramel bits and pretzels to the top of the cookies. Bake for 12 minutes.
• Meanwhile in a small microwave safe bowl add the cream and remaining caramel bits and heat in 30 second intervals until all melted and smooth.
• Let rest on cookie sheet for 5 minutes before transferring to a cookie rack to cool (though I like to eat them warm from the oven!)
• Drizzle the melted caramel over the tops of the cookies and sprinkle with a little kosher salt and serve!

SALTED MILK CHOCOLATE CARAMELS

Steps:

• 1. Melt the butter.
• 2. Add, salt, sugar, cream, glucose syrup, syrup, chocolate and vanilla.
• 3. Let simmer for about 30-40 min on low heat. You can also boil it longer, just make sure the heat stays under 100 degrees Celsius. I like to boil my caramel longer, since I believe it adds more4.
• 4. After 30 - 40 min increase the heat and boil it until it has reached 120-125 degrees Celsius. OR make something called a ball-test (see at the end of receipt.
• 5. Poor in to a oven form with a baking paper in or buttered.
• 6. Put in the fridge to set. When set a little, sprinkle some extra sea salt on the caramel, believe me, this is what makes these babies heaven to eat so don´t skip the salt people!
• 7.Cut in to desired size.
• 8. Cut squares out of baking paper, pack each on them in or why not skip this part and eat them straight away?;) Enjoy!